As much today as in 2011, when Nomad was just a simple coffee cart stationed at markets around the busy city of London, their values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain. Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale.
Nomad’s trademark is its roasting, which is why they want to have a hand in every stage of the production process. They travel to origin looking for the best beans and work side by side with importers and farmers. They roast their coffee at their headquarters, applying their own quality standards, which help them develop each bean to its full potential.
Nomad Coffees | Spain
|Espresso, Colombia, Decaf Sugar Cane||A selection of different producers from the Caldas region in Colombia. This decaffeination is made only with ripe cherries with a washed process and then decaffeinated with a product derived from sugar cane. Without using any chemical product and with an excellent selection, we obtain a very sweet and chocolate decaffeinated coffee. Enjoy it!||Very intense aromas of sugar cane, chocolate and nuts. With this coffee we can enjoy of a pleasant flavour, very balanced and clean. It has a strong taste of dark chocolate at the very end.||Decaf|
|Espresso, Guatemala, La Esmeralda||La Esmeralda farm is located in the mountains of Huehuetenango region, in Guatemala. The farm is named Emerald, like Crispin, its producer is how sees the coffee as gems that he grew in those lands as those precious gems. Crispins Matias has always loved agriculture to the point that he sold the small grocery shop that he had and bought some land to start his coffee farm.Together with his wife and six children they take care of the farm where they grew different coffee varietals: Bourbon, Paches and Sachimor. Being part of the local producer’s co-ops as well helped him to develop his project and provide himself and his family with a better future.
The coffee from La Esmeralda is collected and depulped on the very same day of picking. The coffee is then fermented for two days and washed in the early morning. The beans are soaked in clean, cold water with a constant circulation of fresh water. After soaking, the coffee is then sun-dried for five days on patios.
|Fruity touches of nectarine and blueberries together with chocolate with milk, very light and with a gentle body. It became very clean in the mouth with its lemon acidity with notes of mandarin.||Plus 87, Rest of World|
|Filter, Guatemala, Kaj Witz||Miguel Morales is the second generation of his family that works this lands located on the area of Huehuetenango, Guatemala. This farm gets its name due to its locations on Tzun-Witz mountain, that means “Birth on the Hill” in the local indigenous language.
Miguel eventually took part in the Coop El Sendero which provides producers support and advice in order to encourage them improving the quality of their coffees. The Coop has helped Miguel not only to cultivate the coffee but also to improve the processes after harvest such as fermentation and coffee drying.
For this coffee, they make sure to pick only ripest cherries which are then transported with horses. After de-pulping, the beans are fermented underwater for 48 hours in plastic tubs and washed to remove all the skin. The coffee is then soaked in clean water for a further 12 hours and eventually being sundried on patios for five days.
|With a good structure, experience strawberry aromas and a long aftertaste of almond. As cupping notes, we can add subtitles touches of peach, sugar cane and lime that gives as a result of a fruity and acidic coffee with a great sweetness.||Rest of World, Selected Mix|
Dark Arts Coffee is a coffee roastery started by friends in East London with twisted visions of using alchemy to combine fire, water and magic beans into a divine elixir. They had visions of funnelling the profits into a cult based on our love of the occult, bikes and all things unholy. However, none of that worked out and now they’re sick to death of bullies calling Dark Arts - ‘that harry potter coffee’.
As a result, instead, they’ve had to focus on importing the best beans from all over the world and roasting them until they taste good as a brown drink. They claim to have never made a business decision sober.
Dark Arts Coffees | UK
|Life After Death||Dark Arts latest offering of decaf is a washed coffee from San Augustin region in Huila , Colombia. This coffee is decaffeinated by sugar cane process, which means a by-product of sugar cane is used to extract the caffeine from the coffee. This is called ethyl acetate.||Dark chocolate, nuts and a silky smooth mouthfeel to round it off.||Decaf|
|Space Is Fake||In the Hulia department, surrounded on 3 sides by national parks, the Mountains of La Plata home various small scale producers. These producers nestled in the mountains take advantage of a microclimate in the former site of Spanish silver mines.||Sweet caramel, with a kiwi acidity and a fruity juicy mouthfeel.||Single Origin|
|Black Death||coming soon||coming soon||Single Origin, Selected Mix|
|Satans Sadists||Habitat Forest farm is very isolated from the urban regions of Ecuador. The farm is surrounded by waterfalls, rivers, and forests. A large proportion of the farm is made up of native trees and forests, creating a biodiverse environment of mixed flora and fauna. The farm is so beautiful that sometimes they rent it out to tourists and for event usage.||Forest fruit yoghurt, cacao and nectarine.||Plus 87|
|Flat Earth||Surrounded by mountains and beautiful blue Lagoons. The collective of farmers that create this blend put in great effort to ensure their coffee is a good representation of the Huehuetenango. Generally regarded as the best speciality coffee region in Guatemala. The coffee is sun-dried on concrete patios or raised beds Before being fully washed and sorted at each farm.||Chocolate, marzipan, marshmallow, with a fruity, creamy body.||Selected Mix|
Based in Amsterdam, Dak Coffee Roasters was founded in 2019 by Louis-Philippe Boucher. Originally from Montreal, Canada, his passion for coffee began during his early years at University, studying and working full-time. After working many years in the Finance and Venture Capital industry, Louis-Philippe decided to make the big move and leave everything behind to follow his passion. Much like with wine and beer, he wants people to discover the breadth and understand the complexity of flavors that coffee can offer.
In terms of coffee philosophy, Louis-Philippe used to be one of those people adding tons of cream and sugar to his coffee. That all changed when he lived in Milan and was introduced to the world of Italian espresso. This experience sparked a journey to discover and appreciate the many ways coffee can be brewed, served and enjoyed. He truly believes that every coffee beverage is unique in its own way and deserves a dedicated roast that celebrates it.
DAK Coffees | Netherlands
|Bella Vista||Ademir Franciso has only started producing specialty coffee in 2010, his lot produces about 250 bags (250 x 70kg) per year. This Brazilian coffee is roasted for filter. The plot is located at 1250m in the Mantiqueira mountains in the rural area of São Gonçalo do Sapucai, in Minas Gerais. Ademir Franciso has been involved with coffee all his life, initially by working for other coffee producers and strting in 1994, on their own farm.||Apricot, iced tea and citrus.||Rest of World, Selected Mix|
|El Mirador||This Colombian Pink bourbon coffee is roasted for filter. The micro lot - Polo Calderon Artunduaga in Pitalito station is truly special. The area is known as the cradle of specialty coffee of Colombia, as many small farmers started focusing on quality and good processes almost 20 years ago. Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink colour of its ripe coffee cherries to the sweetly complex flavour of its beans.||Caramel, jasmine and pomegranate||Plus 87|
|Cayo||This Peruvian coffee is roasted for espresso. At 2200m in the heart of the Andes, Valle del Pauran is not a typical coffee climate. However, micro climates provide shelter areas from the cold, windy mountains, where coffee can grow. Most farmers in the region have small lots (1-1.5 hectares) and focus on a high quality product. Fredy and Felipe often participate in the Cup of Excellence fo Peru.||White tea, mandarin and hazelnut.||Rest of World|
|Nemba||This Burundi coffee is roasted for filter. All coffees from Burundi are Red Bourbon and are farmed by smallholders. The Burundi government tightly controls the coffee industry to maintain exceptionally high quality. The Nemba washing station collects cherries from 3000+ nearby farmers. It is overseen by an agronomist who ensures good practice and quality harvesting.||Blood orange, blueberry, strawberry, chocolate and mint.||Selected Mix|
|El Paraiso||Finca El Paraiso is a family-run farm. Ernedis' two daughters also work on the farm in quality control and operations. This Colombian coffee is roasted for espresso. 'The Paradise' is located about 12km from Gigante in Huila. The farm sits exactly at the top rim of a mountain with most fields facing west towards the Magdalena river valley. Finca El Paraiso consists of 14 hectares with 7 hectares located on a natural reserve. Ernedis Rodriguez grows both Caturra and Castillo varieties of high quality.||Orange blossom, bakers chocolate and brown sugar.||Selected Mix|
Since Workshop opened their doors in April of 2011, they've been focusing all of their efforts on sourcing, roasting and serving coffee at a constantly higher standard. At all times they've adhered to the guiding principle of providing their customers with the sweetest, cleanest and freshest coffee they can, committing to nothing short of the best coffee possible.
At the centre of everything Workshop do is thei dedication to an on-going cycle of quality; better pay for producers expressly committed to the highest quality coffee, allowing and encouraging reinvestment and training at a farm or co-operative level, fuelling ever better quality coffee. And year-on-year, season-on-season, the cycle continues.
Workshop Coffees | UK
|Quindío Decaffeinated||The municipalities of Calarca, Cordoba, Génova and Pijao run throughout Quindío, close to the capital of Armenia. These lush evergreen hills are known not just for coffee growing, but also plantain and yuca production, and Pijao, one of the regions, has been recognised by the Slow Food Movement for their dedication to local and sustainable agriculture. These particular municipalities in Quindío possess a microclimate very conducive to producing complex, delicious coffees. The smallhold farmers, whose coffee has been bulked together in this lot, tend to a range of varieties, including Caturra, Castillo and Variedad Colombia, which are hand harvested before being depulped and in the traditional manner are left to spontaneously ferment for between 12 and 24 hours. Once the fermentation phase is deemed complete, the coffees are fully washed, and put out to sun dry in parabolic dryers for up to 12 days.
Over the last five years, Workshop have solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.
|Espresso: A rich and satisfying espresso. Look for notes of dark chocolate, raspberry and dried papaya, leading to a clean, long-lasting finish.
Filter: Expect a round and balanced cup with dried fruit notes like raisins and papaya. Hints of warming ginger and milk chocolate linger in a clean, sweet finish.
|Peña Blanca||For Ranferi, producing specialty coffee involves a lot of hard work and sacrifice. There are many protocols that need to be met to produce a high quality product, but he has also taken on a broader and more holistic approach to ensure there is a greater appeal for buyers to take his coffee, as he is working with a greater respect for the environment.
Despite the leaps and bounds taken in the specialty coffee market in terms of marketing and quality control, Ranferi still sees the industry as one that is in crisis. Whilst Workshop didn’t get to meet Ranferi first hand on their trip to Guatemala earlier this year, his worries and concerns were echoed by every other farmer that they visited. Migration to the US is depleting the pool of workers to help during the harvest, but also some of the farm owners and their families are leaving too, abandoning their farms to pursue more lucrative work abroad.
The farm itself was initially planted in 1991. Finca Peña Blanca is now predominantly planted with Caturra across 18 hectares. The limestone rich soil is enriched with organic fertiliser, and the coffee trees themselves are shaded by Chalum, Gravilea and Cypress trees.
Due to the high altitude of 1,700 to 1,750 metres, the nights are very cool whilst the days hot, which can contribute to seeds with more density and concentrated, complex flavours. In order to protect and respect the native fauna and flora on the farm, they are eschewing the use of chemical herbicides.
In terms of their approach, once their Caturra coffee is harvested it undergoes processing typical in the region. Once depulped the coffee is dry fermented before being fully washed to remove any broken down mucilage. An extra step to ensure a cleaner and more stable cup, Ranferi then opts to soak the washed coffee for a further 24 hours in clean water, before putting it out to dry on patios for 10 days. The result is a very soft yet full cup, with hints of bramble fruit and berry notes.
|Juicy and slick, expect flavours of bramble jelly, poached quince and custard creams with a clean, brisk finish that is reminiscent of darjeeling tea.||Single Origin|
|El Potrero||Learning to work with coffee from a young age, Maynor is following in his father’s footsteps in producing coffee on the family farm, Finca El Potrero. He lives with his wife and two children in Aldea El Coyegual, just 10km or so from the Mexican border. Close by in the community of Cipresales is Francisco Morales, whom we were able to visit last year and whose coffee (La Esperanza) we bought and roasted for espresso. Spending more time in the western region of San Marcos during Workshops travels to Guatemala this year, they weren’t able to physically connect with Maynor, but through cupping with their friends and partners at Primavera in Guatemala City, they were able to identify some really delicious lots from this same region, and Maynor’s coffee really stood out.
Maynor wishes to pass the coffee farm on to his children, to maintain the family tradition of cultivating coffee. Spanning 26 hectares, Finca El Potrero, which translates to “The Paddock” hints at the old primary function of the farm as land for livestock to graze. Coffee was first planted here by his father, but in 2004 after inheriting the farm, Maynor has expanded the range of coffee varieties grown on the farm to include Caturra, Catuaí, Bourbon and Typica. These now sit between 1,680 and 1,760 metres, amongst Chalum and Gravilea shade trees which create dappled light to protect the coffee trees from too much direct sunlight. They have invested not just in the plants and processing facilities at the farm, but also in terms of improving the accessibility of the farm. Back in 2004 it was a big challenge to get to the farm and transporting coffee can be an expensive and perilous job!
Their approach is to divide the harvesting of their coffee cherries into three passes. This is to optimise the quantity of ripe cherry in each pick, which is one of the foundations of specialty coffee production. After receiving the coffee cherries at the wet mill, it is depulped and then left in a tank for 24 hours, so that the native microbiome breaks down the sugary fruit mucilage on the parchment coffee. After this the coffee is washed and scrubbed, before going back into a tank to spend a further 5 hours in clean water to “soak” the parchment coffee, a practice that we have seen add extra clarity and angularity to the cup profile of a coffee.
|coming soon||Plus 87|
|Yacuanquer Espresso||During Workshops first ever visit to Nariño in September 2019, they visited many producers whose farms circled the base of Volcán Galeras, which is located west of Pasto, as well as spending a day travelling through Yacuanquer. They connected with several farmers whose Caturra and Castillo coffee cherries make up this community blend of coffees that has been named after the region.
One such farmer was Javier de la Rosa, whose farm Finca San Javier is managed by Jorge Hernando Morales Daza. Incredibly fertile soil is flecked through with large rocks, which makes tending to the coffee trees and picking a slightly more treacherous task.
The topography is extreme and the terrain troublesome to navigate. Driving down from 2,760m in Yacuanquer town itself, the farmers whose coffee has contributed to this blend are growing their coffee at between 1,900 and 2,000 metres, all tending a combination of Caturra and Castillo varieties on their small estates, typically no larger than 4 hectares.
Once harvested each farm will process their own coffee cherries, first depulping and then leaving the sugary, mucilage covered parchment to ferment and break down in tanks for around 24 hours. After thoroughly washing the parchment to remove the sugars the coffee is dried in the sun for up to 12 days, typically on patios and rooftops.
|Like drinking a rich, chocolate brownie rippled through with caramel. This creamy bodied espresso with hints of red fruit is super satisfying and balanced.||Selected Mix|
|Mahembe Espresso||Rwanda's 2019 harvest marks Workshops fifth time buying coffee from Mahembe coffee washing station, which is processed by Justin Musabyimana in Rwanda’s Nyamasheke region. Justin rose to fame quite quickly; his initial move in 2008 to take over his father’s coffee farm led to operating the coffee washing station at such a high level that he placed 4th in Rwanda’s 2010 Cup of Excellence (CoE) competition and continued to place highly in following years. After first purchasing and roasting Mahembe in 2013, Workshop struggled to compete for Justin’s lots in 2014 and 2015, as his reputation in the CoE attracted buyers from Starbucks. Thankfully, through Nordic Approach and their relationship with Rwanda Trading Company (RTC), Workshop have been able to maintain the relationship and secure Mahembe lots from the last four years’ harvests. They returned to Rwanda this summer to revisit him at his station, taking Kristyna, their Quality Assurance Supervisor, on her first trip to origin, who could instantly recognise Justin’s coffees on the cupping table at RTC because of their vivid fruity qualities.
Despite early success, Justin continues to focus on producing high quality, specialty coffee, which makes up around 75% of his total production. As well as purchasing cherries from local smallholders for a premium price they tend to their own 8-hectare farm near the coffee washing station. When Workshop last visited there were 12,000 trees, but they now have 40,000 coffee trees planted on their land, which next year will be certified organic. They are also collaborating closely with the 70% female Twitezimbere Mahembe Union to bring selectively picked, ripe coffee cherries to the station.
|Zesty orange, subtle spice and a sticky date sweetness make for a clean, moreish espresso. Expect flavours of maple syrup and candied pecan in milk.||Plus 87|
KUDU Coffee was established in 2013 in Attica, Greece. Through their rich variety of coffees, KUDU promotes quality in taste. In particular, KUDU focuses on the collection, roasting and distillation of coffee beans, in order to bring out the unique taste and aroma of each coffee variety. This intense focus from origin to the cup is all aimed at providing KUDU coffee customers with an unparalleled tasting experience.
KUDU Coffees | Greece
|Espresso||Featuring capsules with origins from Brazil (Empire capsules), Kenya (Oasis capsules), Ethiopia (Faith capsules) and Colombia (Amulet capsules), KUDU bridge the gap between convenience and excellent coffee quality.||Mixed||Capsules|
Cocora is a company with a roasting style that has been developed through knowledge and education from the most skilled people in specialty coffee industry, such as Joanna Alm (Drop Coffee Roasters) in Stockholm, Sandra Azevedo (SCA trainer, Academia do Café) in Lisbon and Scott Rao (coffee expert and author, USA).
Having learned from the best and adding their own personal touch, Cocora have developed a roasting style that has been recognised on cupping tables around Europe, as well as multiple national competitions like 2nd place in SCA Spain Brewer’s Cup and 3rd place in Spain Roasters Champ.
Cocora Coffees | Spain
|Osman Romero||Osman Romero Melgar is the owner of the farm San Isidro, located in the Celaque area of the Copan region of Honduras. The farm is 10 hectares, most of which is in coffee production but under natural forest, and has been handed down to Osman from his parents. The main variety grown is catuai, but Osman has been planting rust-resistant varieties such as Lempira, IHCAFE90 and Parainema, mostly for their high production.
Osman is a trained agronomist and is an important member of the Aruco cooperative, managing production and administration. Osman was one of the first producers within Aruco to start producing micro-lots and to try new processing methods, and so was influential in the success of the spread of quality improvements throughout the co-op. This catuai lot was processed as a natural. The cherries were delivered to the aruco mill where they were sorted and cleaned before being dried on raised beds.
|Stone fruits, mango, lime. Very sweet cup with a buttery body.||Dark|
|Ethiopia Duromina||Duromina, which means “to improve their lives” in the Afan Oromo language, is a coffee cooperative in southwestern Jimma Zone. Coffee has grown here for generations but was traditionally processed using the dry or natural method.
In 2010, around one hundred local coffee farmers banded together to form Duromina. As the name suggests, their goal was simple: to improve their lives. The Coffee Initiative was influential in establishing and developing fledgling cooperatives like Duromina. With technical support, business advice and access to finance, the members acquired and installed a wet mill and began processing fully washed coffee for the first time. Improvements helped Duromina produce high- quality coffee and bring new prosperity to the community.
Two years later, an international panel of professional judges would select Duromina’s coffee as the best in Africa, awarding the cooperative the top prize in the leading regional cupping competition.
|A complex coffee with aromatics of magnolia, nectarine with a honey sweetness. Very juicy and delicate. Farmed organically.||Single Origin, Rest of World, Selected Mix|
|Colombia Caldas Decaf||The coffee used for decaffeination is a mixture of several coffees from the region of Caldas selected to guarantee a balanced cup that are sent to the only decaffeination plant that there is in Latin America and is located in Manizales, 20 km from our threshing plant, which helps us to add a few kilometers to the industrial process of coffee and adding value to the country of origin.
The decaffeination process is done through Ethyl Acetate. It is a natural element that comes from the Sugar Cane (plant from which sucrose is extracted for sugar and very present in Colombia). Ethyl Acetate is a selective solvent that is present in nature and serves to trap caffeine when green coffee is soaked in it. With this process more than 97% of the caffeine is extracted. The residual of Ethyl Acetate is less than 30 PPM ( Ex: equivalent to the present in 2 bananas). The residual taste is very characteristic, being especially sweet.
|Almond, apricot, vanilla and clove.||Decaf|
|Kenya Ngerwe||Ngerwe factory is located at 1600 masl on Mount Kenya area. The factory is managed by John Githinji Ngorotha and owned by Kibugu Farmer Cooperative Society. Apart from coffee other crops grown in this region include passion fruits, maize, beans and tea. The factory has 10 soak pits which are enough for draining waste water. Through the pre-financing they receive, the 560 farmers are given advances for school fees and farm inputs. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.
Coffee in Kenya comes from Mount Kenya area, mainly. Logical because Mount Kenya has a very fertile and volcanic soil and a high altitude (peak 5000m). Our partner on the spot, Kibugu Farmers Co-op owns several factories including Ngerwe factory in Embu region. More than 560 farmers are producing coffee in this zone, on small plots of just 1 hectare. They sell their whole cherries to the co-op to allow Kibugu processing coffees homogeneously.
|Peach, apricot, blackberry and honey. Sweet and complex.||Plus 87|
|El Salvador La Flor||Located on the charming colonial village of Ataco, El Divisadero is the place where Mauricio innovates and prepares all its coffees and microlots. This pacamara microlot comes from Maurico's diferent farms and it is fully washed processed.
The project led by Mauricio Salaveria which consists in bringing the coffees from his different farms (5 in total) together in one place to experiment with numerous processes and specific varieties. The coffee washing and drying station, located at the Villa Galicia farm, is particularly impressive. Mauricio prepares dozens of different coffees, each with its own unique characteristics. This group of farms is situated in a very beautiful region of El Salvador, known as The Flower Route. Mauricio is very careful to make optimum use of shade by employing an agroforestry model. Shade trees are very well suited to coffee production as they protect the soil and reduce water stress endured by coffee bushes in the dry season, hence promoting soil drainage. They are also excellent wind barriers, which are essential in this region for coffee trees to be able to grow.
|Coffee flower, apricot, tangerine and caramel finish.||Plus 87|
|El Corazon||Diomira Ordonez has been working with the Asoproa group for the past four years and is now growing all the coffee organically working in harmony with the environment and taking care of the land. Diomira is part of the Asoproa group based in Argelia who are joined to the Cooperative Cosurca who have been working hard in the communities they work with around the Popayan region.
The Cooperative have several programs with a real focus especially on empowering their members with education and training to help them prosper post conflict. On the farm the coffee is planted among citrus and pineapple trees which help to provide shade. During the harvest from May to September the coffee is hand-picked and then pulped on the same day of collection. The coffee is then left to ferment for 14 hours in concrete tanks before then being washed and then dried in a parabolic drier for 8 – 10 days.
|Organic with notes of raspberry, pear and sugared almond with a milk chocolate finish.||Plus 87|
|Guatemala Comal||The Comal cooperative, short for Comercializadora Maya Alternativa, operates in various communities around the municipality of San Pedro Necta. Spread over 7 areas, Comal services 88 producers. 22 of them, the producers for this lot, have organic certification. The farms lie at different altitudes, starting at 1400 meters above sea level and going up to 1900 m.a.s.l. The area has a sandy loam soil.
Each producer processes and dries its own coffee on a small patio. They all have their own small depulper, fermentation tank, and washing system. Comal organizes the collection of the dried parchment from its members and delivers it at the FECCEG dry mill in Quetzaltenango. Here, the quality team analysis the coffee quality of each lot. Depending on the quality, it will be kept separate as a microlot or blended with other coffees from the same producer organization and quality group.
|A perfectly balanced organic coffee with flavours of hazelnut, milk chocolate, and notes of oranges, cream and sweetness.||Rest of World|
Nearly 10 years ago Kurt founded Volcano Coffee Works - an ethical roastery that would bring the great tasting coffees he had grown up with in New Zealand to the UK, while supporting the livelihoods of the communities who grow and produce it.
From a coffee cart on the streets of West Norwood to their state-of-the-art roastery in Brixton, Volcano has grown to a team of 30 passionate people. Kurt remains the beating heart of our family and continues to roast the first batch of coffee of the day.
Volcano Coffees | UK
|Reserve Rich Sweet||These washed mixed heirloom coffee beans are from plants around the tiny village of Tirtira Goyo (in the Guji region of Ethiopia), and were produced by Gemede Dekama. The Guji region's rich and fertile red soils are perfect conditions for coffee plants, which thrive on the highland slopes.||Sweet toffee, berry and buttery.||Capsules|
GUSTATORY (adjective): curating excellence in taste.